CHOCOLATE TORTE

ROASTED SPRING VEGETABLES TOSSED IN LIGHT OLIVE OIL CITRUS SAUCE

PASTA PRIMAVERA

CREAMY PASTA, PARMESAN, SPINACH, ONION, ROASTED GARLIC TOPPED WITH POACHED SALMON PIECES

SALMON LINGUINE

SIX OUNCE AAA STIPLOIN, GARLIC TOASTED BAGUETTE, DIJON MUSTARD, SAUTEED MUSHROOMS AND ONIONS SERVED WITH FRENCH FRIES

STEAK SANDWICH

TOP SIRLOIN & CHICKEN

CHICKEN

TOP SIRLOIN

HOUSEMADE NOODLE LEAN, GROUND BEEF AND MARINARA MEATBALLS

LINGUINE & MEATBALLS

VEGETABLES TOSSED IN A LIGHT OLIVE OIL CITRUS SAUCE

ROASTED PASTA SPRING PRIMAVERA

CREAMY PASTA SALMON

SHORE BROWNIE

SHRIMP, VEGETABLES, SCALLOPS, CHOICE OF MUSSELS, CALAMARI

SEAFOOD LINGUINE

CHERRY CHEESECAKE

CHICKEN SPINACH, SHRIMP, GORGONZOLA MUSHROOMS, CREAM ONIONS SAUCE

PENNE GORGONZOLA

HOUSE ROASTED BEEF ON A WARM BAGUETTE, WITH REFINED AU JUS AND FRIES

ROAST BEEF BISTRO DIP

BEYOND MEAT PLANT BASED

1/2 POUNDER

1/4 POUNDER

SIX OUNCE AAA STIPLOIN, GARLIC TOASTED SERVED BAGUETTE WITH DIJON FRENCH MUSTARD FRIES, SAUTEED MUSHROOMS AND ONIONS

VEY STEAK SANDWICH

SERVED ON A CAST IRON SKILLET WITH SIZZLING ONIONS, PEPPERS, CILANTRO, CAJUN SPICES WITH TORTILLAS

SIZZLING FAJITA

OVEN BAKED CHICKEN, MOZZARELLA, LINGUINE, TOMATO SAUCE

CHICKEN PARMESAN

CHICKEN, SHRIMP, PEPPERS, ONION, PINEAPPLE, SPINACH, CILANTRO, BASMATI RICE

SPICY PINEAPPLE CHILI CHICKEN AND SHRIMP

CANADIAN PRIME STRIPLOIN 10 OUNCE

BLACKENED FILET, BASMATI RICE, VEGETABLES

ORANGE RUFFY

Position a rack in the center of the oven and preheat to 350°F (175°C). Butter and line the bottom of a 9-inch (23 cm) springform pan or a removable-bottom cake pan with parchment; butter the parchment and lightly dust the sides with cocoa powder or flour, tapping out excess.

Prepare and preheat

Chop the 10 oz chocolate into small pieces. In a heatproof bowl set over a barely simmering pot of water (double boiler), combine the chocolate and 1 cup butter. Stir gently until fully melted and smooth. Remove from heat and let cool for 5 minutes.

Melt chocolate and butter

In a large bowl, whisk the 1 cup granulated sugar and the 6 large eggs vigorously until combined and slightly frothy (about 1–2 minutes by hand or 30–45 seconds with a whisk attachment at medium-low).

Mix sugar and eggs

Slowly pour about one-quarter of the slightly cooled chocolate-butter mixture into the egg-sugar mixture, whisking constantly to temper the eggs and avoid scrambling. Once incorporated, fold in the remaining chocolate mixture until uniform.

Combine chocolate and egg mixture

Sift together 1 cup all-purpose flour, 3 tbsp unsweetened cocoa powder, and 1 tsp fine salt. Gently fold the dry ingredients into the chocolate-egg mixture in two additions, using a rubber spatula and folding motion until just combined and no streaks remain. Stir in 1 tsp vanilla extract.

Add dry ingredients

Pour the batter into the prepared pan, smoothing the top. Bake in the preheated 350°F oven for 25–30 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (the torte should be dense and slightly fudgy). Rotate halfway through baking for even color.

Bake

Remove from oven and set on a wire rack. Let cool in the pan for 15 minutes. Run a knife around the edge, then release and remove the springform ring (if using). Allow the torte to cool completely on the rack before glazing (about 1–2 hours) or refrigerate to speed up cooling (30–45 minutes).

Cool

Place 1 cup heavy cream and 1 tbsp corn syrup (or honey) in a small saucepan and warm over medium heat until it begins to steam and small bubbles form at the edges — do not boil.

Warm cream

Put 6 oz chopped chocolate and 2 tbsp butter in a heatproof bowl. Pour the hot cream over the chocolate and let sit undisturbed for 1–2 minutes to soften. Gently whisk from the center outward until smooth and glossy. Stir in 1/4 tsp kosher salt. If the ganache is too thick for pouring, warm it briefly over the double boiler or microwave in 10-second bursts, stirring between, until pourable but not hot.

Make ganache

Place the cooled torte on a wire rack set over a rimmed baking sheet to catch drips. Pour the ganache over the center of the cake, using an offset spatula to spread it to the edges and allow some to drip down the sides for a smooth coating. Work quickly before ganache sets. Return the glazed torte to the rack and let the glaze set at room temperature (30–60 minutes) or refrigerate 15–20 minutes to speed set.

Glaze the torte

Once glaze is set, transfer the torte to a serving plate. Dust the top lightly with 2 tsp confectioners' sugar if desired. Arrange fresh raspberries around or on top, and serve slices with whipped cream or crème fraîche on the side. Store any leftovers tightly wrapped in the refrigerator for up to 5 days; bring to room temperature 20–30 minutes before serving for best texture.

Finish and plate

semisweet or dark chocolate (60–70% cocoa)

unsalted butter

granulated sugar

large eggs

all-purpose flour

unsweetened cocoa powder

vanilla extract

fine salt

heavy cream

semisweet or dark chocolate, chopped

light corn syrup (or honey)

kosher salt

confectioners' (icing) sugar

fresh raspberries

whipped cream or crème fraîche

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.

On the prepared sheet, spread the asparagus pieces, zucchini half-moons, yellow squash slices, red pepper strips, and red onion wedges in a single layer so they roast rather than steam.

Drizzle 2 tablespoons olive oil over the vegetables. Sprinkle ¾ teaspoon salt and ½ teaspoon black pepper; toss lightly to coat evenly.

Place the baking sheet in the oven and roast for 12 minutes. After 12 minutes, add the cherry tomato halves and peas to the sheet (tucking them onto a corner so they warm but don’t overcook) and roast an additional 4–6 minutes, until vegetables are tender and slightly caramelized but still bright — total roasting time about 16–18 minutes.

Remove from oven and transfer roasted vegetables to a large bowl. If vegetables release liquid, drain briefly. Keep warm.

Bring a large pot of water to a rolling boil. Add 2 teaspoons kosher salt and the pasta. Cook linguine according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.

While pasta cooks, heat a wide sauté pan over medium heat. Add 4 tablespoons extra-virgin olive oil. Add the minced shallot and sauté 1–2 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant but not brown.

Make the citrus-herb sauce

Add the white wine (if using) and simmer 1 minute to reduce slightly. Add the warm stock, lemon juice, orange juice and lemon zest; stir and bring to a gentle simmer for 1–2 minutes to marry flavors.

Turn heat to low and whisk in 1 tablespoon butter (if using) until melted, then stir in ½ cup grated Parmesan until incorporated. Taste and adjust seasoning with ½ teaspoon kosher salt (or more to taste), ½ teaspoon freshly ground black pepper, and ¼ teaspoon crushed red pepper flakes if using.

Add the chopped parsley and basil to the sauce and stir to combine.

Add the drained pasta to the pan with the sauce. Toss gently, adding reserved pasta water 2–4 tablespoons at a time as needed to loosen and create a glossy coating. You may not use the whole cup; use enough so sauce clings to pasta (about 1/4–1/2 cup typically).

Add the roasted vegetables to the pan with the sauced pasta. Gently toss with the 1 tablespoon finishing olive oil to combine, taking care not to overwork the vegetables so they keep their shape.

Taste and correct seasoning with additional salt, black pepper, or lemon juice as desired. If sauce seems thin, simmer gently 30–60 seconds to concentrate; if too thick, add a splash more reserved pasta water.

Divide among 4 warm plates, sprinkle each portion with extra Parmesan and a few basil leaves if desired. Serve with lemon wedges on the side for additional brightness.

linguine or spaghetti (dried)

extra-virgin olive oil (for sauce)

freshly ground black pepper

crushed red pepper flakes

asparagus, trimmed and cut into 1½-inch pieces

english peas (fresh or thawed frozen)

zucchini, halved lengthwise and cut into ½-inch half-moons

yellow squash, halved and sliced ½-inch

red bell pepper, seeded and cut into 1-inch strips

red onion, cut into ½-inch wedges

cherry tomatoes, halved

olive oil (for roasting)

salt (for roasting)

black pepper (for roasting)

lemon zest (finely grated)

lemon juice (fresh)

orange juice (fresh)

white wine (optional)

light vegetable or chicken stock (warm)

garlic, minced

shallot, minced

fresh basil, chiffonade

fresh flat-leaf parsley, chopped

grated Parmesan cheese

olive oil (to finish)

butter (optional, for silkier sauce)

lemon wedges

extra Parmesan (for serving)

Preheat oven to 400°F (200°C). Slice the top 1/4 off each garlic head to expose the cloves. Place heads on a small piece of foil, drizzle each with 1 tablespoon olive oil and sprinkle 1/2 tsp salt evenly across both. Wrap foil to form a loose packet and roast 35–40 minutes until cloves are soft and caramelized. Cool slightly, then squeeze or scoop out about 6 cloves and mash into a paste. Reserve remaining cloves for another use.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the linguine. Cook according to package instructions until al dente (usually 8–10 minutes). Before draining, reserve 1 cup of pasta cooking water. Drain pasta and set aside, keeping warm.

While garlic roasts and pasta cooks, prepare the poaching liquid in a shallow skillet or wide saucepan: combine 3 cups water or fish stock, 1 tablespoon white wine (if using), 1 bay leaf, 6 peppercorns and 1 teaspoon kosher salt. Bring to a gentle simmer (not a rolling boil).

Cut salmon into 1–1.5 inch thick pieces (bite-sized for topping). Gently slide pieces into the simmering liquid in a single layer. Poach over low heat for 4–6 minutes depending on thickness, until just opaque and flake easily with a fork. Remove with a slotted spoon to a plate and keep warm. Reserve 1/4 cup of the poaching liquid for the sauce and discard the rest.

In a large skillet over medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. When butter melts, add the diced onion and minced shallot. Sauté 4–5 minutes until translucent and fragrant but not browned.

Stir in the mashed roasted garlic (about 6 cloves worth). Cook 30 seconds to bloom the garlic flavors.

Pour in 1 cup heavy cream and 1/4 cup reserved poaching liquid, bring to a gentle simmer. Reduce heat to low and whisk in 1 cup grated Parmesan, 1 teaspoon Dijon mustard, lemon zest from 1 lemon, 1 teaspoon red pepper flakes, 1/2 teaspoon black pepper and 1/2 teaspoon kosher salt. Stir until cheese melts and the sauce is smooth. If sauce is too thick, whisk in up to 1/2–1 cup reserved pasta water until it reaches a silky, coating consistency.

Add the 4 cups baby spinach in batches, stirring until wilted. Taste and adjust seasoning with salt, pepper or lemon juice as desired.

Add the drained linguine directly into the skillet with the sauce. Toss gently using tongs to coat the pasta thoroughly, adding small splashes of reserved pasta water if needed to loosen the sauce. Cook together 1–2 minutes so pasta finishes absorbing flavors.

Gently fold in about half of the poached salmon pieces into the pasta to warm through, leaving the remaining pieces for topping so they keep their shape. Break a few pieces if you prefer smaller bites.

Stir in 2 tablespoons chopped parsley and 1 teaspoon finishing olive oil for gloss. Adjust final seasoning with a squeeze of lemon juice if desired.

Divide linguine among plates. Top each portion with the remaining poached salmon pieces. Sprinkle additional grated Parmesan, the mashed roasted garlic (place small dollops across the pasta so the roasted garlic flavor is prominent), and a pinch more chopped parsley. Serve immediately.

Plate & Garnish

linguine (dried)

salt (for pasta water)

reserved pasta cooking water

whole garlic heads

extra-virgin olive oil

salt

salmon fillet (skinless, boneless)

water or fish stock

bay leaf

black peppercorns

olive oil

yellow onion (small), finely diced

shallot, finely minced

fresh baby spinach, washed and thick stems removed

grated Parmesan cheese (plus extra for garnish)

lemon (zested and juiced)

Dijon mustard

red pepper flakes

black pepper

kosher salt (to taste)

chopped fresh parsley

roasted garlic cloves (from roasted garlic heads), mashed

extra-virgin olive oil (for finishing)

Remove the 6 oz striploin from the refrigerator 20–30 minutes before cooking and pat dry with paper towels.

Bring steak to room temperature

Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Season

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tablespoon vegetable oil. When oil is shimmering, place steak in pan and sear undisturbed for 2–3 minutes until a brown crust forms. Flip and add 1 tablespoon unsalted butter. Continue cooking 2–3 minutes for medium-rare (internal ~130°F/54°C) or longer to desired doneness, spooning melted butter over the steak as it finishes.

Sear

Transfer steak to a cutting board, tent loosely with foil and rest 5–7 minutes. Slice thinly across the grain into 1/4-inch slices. Lightly brush with 1/2 tsp olive oil to keep moist.

Rest and slice

While steak rests, heat a medium skillet over medium heat. Add 1 tsp olive oil and 1 tsp butter. Add the 1/2 cup thinly sliced onion and sauté 3–4 minutes until translucent. Add 3/4 cup sliced mushrooms, 1/2 tsp thyme, 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring occasionally, 5–6 minutes until mushrooms are browned and onions caramelized. Adjust seasoning. Keep warm.

Cook onions and mushrooms

Mix 2 tablespoons softened butter with minced garlic (1 clove) and a pinch of salt.

Prepare garlic butter

Preheat broiler or skillet. Split baguette lengthwise and spread garlic butter on cut sides. Toast under broiler 1–2 minutes or in a skillet, cut-side down, until golden and fragrant. Remove and spread Dijon mustard (1 tablespoon) on the bottom half.

Toast baguette

Cook 2 cups frozen French fries according to package instructions (or for fresh fries: toss 2 cups cut russet fries with 1 tablespoon oil and 1/2 tsp salt and roast on a baking sheet at 425°F/220°C for 25–30 minutes, turning once, until golden and crisp). Keep hot.

Cook fries

On the mustard-spread bottom baguette, layer half of the sliced steak, top with half the sautéed mushrooms and onions, then add remaining steak slices if desired. Place the top garlic-toasted baguette half over the filling. Lightly press and slice in half if serving.

Assemble sandwich

Serve the sandwich immediately with a side of hot French fries. Garnish fries or sandwich with optional chopped parsley (1 tsp).

Plate

AAA striploin steak

vegetable oil (or high smoke point oil)

cremini (baby bella) mushrooms, sliced

yellow onion, thinly sliced

fresh thyme leaves (or 1/4 tsp dried)

baguette, cut into two 6–8 inch sandwich portions

unsalted butter (softened, for garlic toast)

frozen French fries (or fresh russet fries)

vegetable oil (for frying or 1 tbs for oven)

olive oil (to rest steak)

optional: chopped parsley

Remove the top sirloin and chicken breasts from the refrigerator 30 minutes before cooking to come closer to room temperature; pat both dry with paper towels.

Bring to temperature

Trim any excessive fat or silver skin from the sirloin. If chicken breasts are thick, butterfly or pound to an even 3/4-inch thickness. Season both sides of steak and chicken with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder each (reserve remaining salt/pepper/garlic powder for later adjustments).

Trim and season

Whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, brown sugar, minced garlic and chopped parsley in a small bowl. Reserve about 2 tablespoons of the mixture for basting during cooking.

Make marinade/baste

Place steak and chicken in separate shallow dishes or zip-top bags. Pour half of the remaining marinade over the steak and the other half over the chicken. Marinate at room temperature for 15–30 minutes, or refrigerate up to 2 hours. Remove from fridge 30 minutes before cooking if chilled.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1/2 tbsp vegetable oil and swirl. Remove steak from marinade (let excess drip off) and place in pan. Sear without moving 3–4 minutes until a brown crust forms.

Flip steak and add 1 tbsp butter and 2 sprigs fresh thyme to the pan. Cook 3–4 minutes for medium-rare (internal temp 130–135°F / 54–57°C), longer if desired. Baste the steak continuously with melted butter and reserved marinade for the last minute.

Flip and baste

Transfer steak to a cutting board, tent loosely with foil, and rest 8–10 minutes before slicing against the grain into thin slices.

Rest steak

While the steak rests, wipe the skillet if needed and reheat over medium heat. Add the remaining 1/2 tbsp vegetable oil. Remove chicken from its marinade (shake off excess) and place in pan. Cook 5–6 minutes on the first side until golden.

Cook breasts

Flip chicken, add 1 tbsp butter and remaining thyme sprigs; cook another 4–6 minutes, basting with reserved marinade, until internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and rest 5 minutes, then slice into 1/2-inch thick pieces.

Flip and finish

Using the same skillet with fond, pour in beef broth and scrape up browned bits with a wooden spoon. Bring to a simmer and reduce about 3–4 minutes.

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